Creamy Asparagus Soup

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Asparagus has the spring-like taste that we start to crave this time of year: its lovely color and fresh appeal are just what we need to get past the late winter blahs.

This soup is an especially tasty offering: cauliflower adds its cancer-fighting nutrition, and there is plenty of healthful garlic to ward off colds and flu. Springtime flavor and creaminess without dairy, right here:

2. In a large soup pot, heat the oil over medium heat. Add garlic, onions, dill seeds, and salt and saute, stirring occasionally, for about 5 minutes, until onions begin to soften and ingredients are fragrant.

3. Add cauliflower and celery and continue to saute 5 minutes more, until celery is bright green and cauliflower has begun to soften.

4. Add boiling water to pot along with asparagus, basil, thyme, and bay leaf. Bring ingredients to a boil, then reduce heat to medium-low. Simmer soup 10 minutes, or until cauliflower is tender. Remove and discard bay leaf.

5. Puree soup in batches in blender or with a hand-held immersion blender, until smooth.

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Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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9 comments

I just bought some asparagus yesterday...it's one of my favorite veggies....great by itself as a side, in salads, or in a soup.
Even the tough ends can be boiled for a soup base, so as not to be wasted.